Ncha na Ugba sauce

Name: Ncha na Ugba sauce
Total time: 600 s
Yield: 3 servings
Cuisine: Nigerian
Ingredients: 150 ml palm oil; 4 tablespoons Ngu or 2 teaspoons Bicarbonate of soda; 2 tablespoons blended crayfish; 1 tablespoon blended peppers (of your choice); 6 Ehuru seeds(blended); 1 handful Ugba; 1 stock cube; Salt (to taste)

Chef Weenee @Chef_Weenee

Egbeda Lagos

This sauce is a native food of the Igbo people in Nigeria. It's used in eating Ona(3leaved yam), Yam, and in preparation of Nkwobi, isi Ewu, and Abacha (African salad)

Chef Weenee @Chef_Weenee

Egbeda Lagos

This sauce is a native food of the Igbo people in Nigeria. It's used in eating Ona(3leaved yam), Yam, and in preparation of Nkwobi, isi Ewu, and Abacha (African salad)

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Ingredients

10minutes

3 servings

150 mlpalm oil
4 tablespoonsNgu or 2 teaspoons Bicarbonate of soda
2 tablespoonsblended crayfish
1 tablespoonblended peppers (of your choice)
6Ehuru seeds(blended)
1 handfulUgba
1stock cube
Salt (to taste)

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Steps

10minutes

1

Roast the Ugba for a few minutes (or stir fry in a dry saucepan) to get that native taste)
2

Remove the Ehuru seeds from the pod, also stir fry in the dry saucepan to fully activate the aroma, then blend to a smooth powder
3

In a bowl pour in the palm oil, then add the ngu water or Bicarbonate of soda and mix to get a light yellow, foamy mixture
4

Add in the Ugba, Pepper, crayfish, blended Ehuru seeds, stock cube and mix thoroughly
5

Taste for salt then add if you need to
6

Serve with boiled 3leaf yam, roast yam or plantain